has revealed a list of the best recipes published in its pages since its beginning in 1978. You can find the kouign-amman on the list under the name Breton butter cake.
They explain that the recipe is similar to a croissant recipe, but that you have to let the butter brown and had some sugar for a caramelised exterior.
It's not the only French recipe on the list. You can also find Jacques Pépin's recipe for a Grand Marnier soufflé, which was included in the first ever issue of the magazine. The potato and egg pie with bacon and crème fraîche from Alsatian chef André Soltner is also listed, as well as Paul Bocuse's poulet au vinaigre. This recipe exemplifies perfectly the nouvelle cuisine movement he popularised.
Also on the list: the poached eggs with a red wine sauce from Anne Willan. The chef gives an important advice when it comes to choosing a wine for the sauce: "If it is not fit to drink, it is not fit for the pot.”
